Toffee Sponge

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Toffee Sponge

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Growing up in Canada you could buy this Toffee Sponge for 10cents in a little plastic package. It was one of my favorite treats to eat in class except it was so loud when you opened the package I always got caught. Continuing on my Canadian heritage you could get a Crunchie Bar which was this Toffee Sponge surrounded by chocolate. Well this is a simple recipe and this is excellent dipped in chocolate or broken up into yogurt and fruit (my favorite way).



Toffee Sponge

On 04/06/2011 (Saturday) at 4:45 pm by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    15 min
  • Ready Time:
    20 min


6 servings


  • one cup caster sugar
  • one cup corn syrup
  • teaspoon white vinegar
  • 1 tablespoon baking soda


You will want a Candy Thermometer for this one to get it right and remember DON’T EVER TOUCH THE HOT SUGAR. You will have pain for days so please be very careful making this.

Use a large pot as you are going to need some room for the sugar to rise when you add the baking soda I would say at least 4 inch of space from the ingredients in the bottom of the  pot. Also lightly butter a baking sheet and have it on stand by as this is where the toffee will end up.

Start by combining the sugar, corn syrup and vinegar and on a medium heat stirring until it the sugar is dissolved. Continue to cook until the temp reaches 300 degrees and let cook for ten min at that temp.

Take off the heat and quickly stir in the baking soda, the sugar will rise and get foamy now pour onto your baking sheet and do not touch it. Let cool for 30 min and break into pieces.

That’s it easy, fun and delicious!


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